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Birdfoot Festival

May 26 - 28, 2016
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David Hansen's Garden…

May 26, 2016
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

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May 26, 2016 - Jan 08, 2026
In The Voodoo Garden, All Ages. Heart of the House puts the spotlight on House… more

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May 26 - Jun 9, 2016
Jazz in the Park returns this spring running from April 14th to June 9th, with… more

Joe Walsh & Bad…

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Joe Walsh and Bad Company (Paul Rodgers, Mick Ralphs, Simon Kirke) will be… more

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Saenger Theatre…

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WICKED, New Orleans' most popular musical, looks at what happened in the Land… more

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BB King's Blues Club…

May 27 - 27, 2016
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BB King's Blues Club…

May 27 - 27, 2016
Join us at the BB King's Blues Club New Orleans for BB King Allstars Band ft.… more

BB King's Blues Club…

May 27 - 27, 2016
Join us at the BB King's Blues Club New Orleans for Marc Stone Band. more

Greek Festival 5K and…

May 27 - 27, 2016
5K and 1 mile races in conjunction with the annual Greek Festival more

House of Blues…

May 27 - Dec 30, 2016
Every Friday join us in the Voodoo Garden for live music, beer and drink… more

Leroy Jones - Guest…

May 27 - 27, 2016
Live performance! more

"Is Shakespeare…

May 26 - 26, 2016
Lecture with Hillary Eklund, English Dept., Loyola Univ., New Orleans more
OVG Guide Widget 1

Crawfish Pie

Provided by 1870 Banana Courtyard French Quarter/New Orleans B&B

Ingredients:

• 12-16 ounce package of crawfish tail meat (NOTE: crawfish tails are fairly
   widely available now, in the frozen seafood section, usually in 12 or 16
   ounce packages. They are already parboiled, so don't overcook).
• Juice of 1 lemon (for marinade)
• ½ cup white wine (for marinade)
• Two 9-inch pie crusts
• 4 tablespoons butter
• 1 tablespoon olive oil
• ½ cup onion, chopped
• ½ cup celery, minced
• ½ cup green bell pepper, chopped
• 1 tablespoon Creole seasoning
• ½ teaspoon salt
• 2 tablespoons flour
• ½ cup brandy
• 4 cloves garlic, minced
• ½ to 1 teaspoon hot pepper sauce, or to taste
• ½ cup milk

Preheat oven to 350 degrees F. Bake 1 pie crust (this one will be used for bottom crust) for 6-8 minutes until light golden brown. Let crust cool.

Raise oven temperature to 375 degrees F.

Melt butter and oil in a large skillet. Sauté onions, celery, bell pepper, Creole seasoning, and salt over medium heat. Stir for 4 minutes, until vegetables begin to soften.

Add flour. Mix this well. Cook for a few more minutes.
Remove from heat and stir in the crawfish. Add brandy. Flame to burn off alcohol.

Add garlic, then cook for a few more minutes.
Add the hot sauce, and cook a few minutes more.
Stir in the milk. Stir while heating milk to thicken slightly. Remove from burner.

Pour mixture into the browned 9 inch pie crust. Put 2nd (non browned) pie crust on top Press down on edges of crusts to seal. Slash top crust 3-4 times to vent.

Place pie on cookie sheet in oven to prevent bottom from over browning. Bake at 375 degrees F for 15-20 minutes, or until the top crust is lightly browned.

Let cool to room temperature before slicing. Serve immediately.

This pie freezes well. Wrap in 2 layers of foil before putting in freezer.
To serve: thaw (still wrapped in foil), then warm for 10 minutes in medium heat oven. Remove foil, then bake for 8 minutes more.

Yield: 6 slices.
Prep time: 20-25 minutes
Baking time: 15-20 minutes.

 

 

 1870 Banana Courtyard Crawfish Pie